Spicy tortilla soup - rhp

Yield: 8 cups

Measure Ingredient
1 small Onion; finely chopped
2 cloves To 4 cloves garlic; minced
1 tablespoon Vegetable oil
6 cups Chicken broth
2 eaches (10-3/4 oz) cans chopped tomatoes and green chiles (Ro-Tel)
3 tablespoons Fresh coriander; chopped
1 teaspoon Ground cumin
Salt
Freshly ground black pepper
1 teaspoon Sugar
2 eaches Lime's juice
1 cup Cooked chicken; shredded
1 cup Monterey Jack cheese; shredded
Lightly salted tortilla chips; broken
Sprigs cilantro

In a small skillet wilt the onion and garlic in the oil over low heat, or omit the oil and wilt them in a microwave. Place the onion mixture in a large stock pot and add all of the ingredients except the cheese, tortillas, and cilantro sprigs. Stir the mixture well, then cover and simmer the soup over low heat for about 1 hour. If it cooks down too much, add water to bring it back to 8 cups.

When ready to serve, warm the bowls and bring the soup up to a boil, but don't boil. Put a heaping teaspoonful of the cheese and a handful of the tortilla chips in each bowl. Fill the bowls with very hot soup and top each with several sprigs of cilantro. Serve immediately.

Author's Note: I have been served tortilla soup with a whole chipotle swimming on the surface, but I don't recommend it for the novice.

_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing Co.

ISBN 0-02-502251-2 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-10-95

Similar recipes